Description
A hearty and flavorful Italian Chicken Rice Casserole combining tender bone-in chicken thighs with aromatic garlic, onions, and bell peppers, baked together with white rice, diced tomatoes, and topped with melted mozzarella cheese for a comforting one-pan meal.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups long-grain white rice
- 3 cups low-sodium chicken broth
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 tablespoons olive oil
- 6 to 8 bone-in, skinless chicken thighs
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 14.5-ounce can diced tomatoes, undrained
- 1 cup shredded mozzarella cheese
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Gather and prepare all ingredients to streamline the cooking process.
- Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the minced garlic, diced onion, and red bell pepper. Sauté until soft and fragrant, approximately 5 minutes, which brings out their natural sweetness.
- Toast Rice: Stir in the long-grain white rice and toast it lightly for about 2 minutes. This enhances the nutty flavor and adds depth to the dish.
- Add Broth and Simmer: Pour the low-sodium chicken broth into the skillet, gently stirring to combine the rice and vegetables. Bring the mixture to a gentle simmer to begin cooking the rice.
- Season Chicken: Season the bone-in, skinless chicken thighs with salt, black pepper, and dried Italian seasoning. Nestle the seasoned chicken thighs directly into the rice mixture in the skillet.
- Add Tomatoes: Pour the undrained canned diced tomatoes evenly over the chicken and rice, allowing the juices to enrich the casserole with additional flavor and moisture.
- Bake Covered: Cover the skillet with foil or a tightly fitting lid and bake in the preheated oven for 35 to 40 minutes. This ensures the chicken cooks thoroughly while the rice absorbs all the liquid and flavors.
- Add Cheese and Broil: Remove the casserole from the oven and sprinkle the shredded mozzarella cheese evenly on top. Return the dish uncovered to the oven for another 5 minutes, allowing the cheese to melt and develop a golden, bubbly crust.
- Rest and Garnish: Let the casserole rest for a few minutes after baking to set. Garnish with freshly chopped parsley before serving to add a fresh, vibrant finish.
Notes
- Using bone-in, skinless thighs keeps the chicken moist and flavorful throughout baking.
- You can substitute chicken broth with vegetable broth for a lighter flavor, but the dish won’t be vegetarian.
- For a spicier version, add crushed red pepper flakes when sautéing the vegetables.
- Make sure to cover the skillet tightly to trap steam for perfectly cooked rice and chicken.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
